Pasta with aubergine & tomato sauce

Pasta with aubergine & tomato sauce

main courses | serves 4–6

1. Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes. Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
2. Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with the basil leaves. Cook the pasta according to packet instructions, drain, then stir through the sauce. Divide between plates and crumble over some ricotta before serving.

 

Recipe Kate McCullough
Photo Sam Stowell


from Issue 22

ingredients

• 4–6 tbsp olive oil
• 1 x 400g tin chopped tomatoes
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• A small bunch basil, leaves picked, stalks finely chopped
• 2 aubergines, cut into 2cm slices
• 500g rigatoni
• 80g ricotta

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